响应面法优化小链霉菌产抗生素发酵条件

Optimization of Fermentation Condition for Antibiotic Production by Streptomycete parvus Using Response Surface Methodology

利用响应面法对分离于大连海域的番茄溃疡病生防菌株小链霉菌(Streptomycete parvus)PH33菌株产抗生素的发酵条件进行优化。首先通过二水平设计的Plackett-Burman试验分析7种因素中对小链霉菌产抗生素能力影响最主要的3种;然后运用爬坡路径法对这3种因子进行试验,获得这3种重要因子的最适范围。最后通过响应面分析得到3种重要影响因子的相互作用及最优条件。最终条件为发酵温度30.97℃、初始pH值6.91、每250mL三角瓶装液量101.08mL。优化后抑菌圈直径由29mm提高到38mm,提高31.03%。结果表明,数理统计试验设计和分析的方法可成功地用于小链霉菌产抗生素发酵条件优化且效果显著。

Purpose： Optimizing the fermentation condition for antibiotic production by bacterial canker of tomato bio-control strain Streptomycete parvus using Response Surface Methodology（RSM）.Methods： Firstly,the three of the most important influence factors were obtained through Plackett-Burman design screening.Then the path of steepest ascent experiment was adopted to approach the optimal region of the fermentation condition.Lastly the optimal concentration and mutual effect of three factors were obtained by RSM.Results： The best fermentation condition is： fermentation temperature 30.97 ℃,pH 6.91 and 101.08 mL of packing volume in 250 mL triangle bottle.Under the above fermentation conditions the antibacterial ability of Streptomyces parvus could be enhanced to 38 mm,increasing 31.03% than before.Conclusions： Statistical experimental design and analysis has been successfully used for optimization of the fermentation condition of strain Streptomyces parvus effectively.